Creamy Potato Salad with Cashew Dressing and Fresh Basil

Potato salads are well loved favorites anytime of year, but I think especially during the hot summer months when most of us don't feel like fussing too much over a hot stove. In addition, they are portable and easily transported to potlucks, barbecues or packed for a picnic. The advantage this particular creamy potato salad has for taking along for a gathering is that it's dairy-free, so it won't spoil in the heat, especially if packed into a cooler.

I originally was going to go with an oil-based dressing for this salad, but instead went with cashews for a burst of protein. The result was a creamy dressing with some olive oil, zesty fresh lemon juice, nutritional yeast for a bit of cheesy flavor, some almond milk to thin it out, some zingy mustard and fresh herbs. Combine this dressing with baby potatoes, fresh peas, plump and salty Kalamata olives and freshly torn fragrant basil leaves. You end up with a refreshing and filling salad for any occasion. I assure you the mayonnaise won't be missed.

The only complaint from those who got to try the salad — "you should have doubled the recipe"!

This recipe was inspired by some samples I received of mustard from Maille Canada. They now have mustard in available in convenient squeeze bottles. I've been purchasing Maille mustard for years in jar form and its silky texture and tart flavor never disappoint. A little goes a long way. I was also surprised to see how many different varieties of mustard the company offers. In addition to their traditional offerings, the selection of gourmet mustards are quite intriguing.

Creamy Potato Salad with Cashew Dressing and Fresh Basil

Recipe by Lisa Turner Published on July 20, 2016 Creamy potato and pea salad in a creamy cashew and mustard "mayonnaise" style dressing Print this recipe Salad: 1 1/2 lb (700 g) baby potatoes 1/2 cup fresh or frozen peas, blanched 3/4 cup fresh basil leaves, roughly torn if large 1/4 Kalamata olives, pitted and chopped (optional) Dressing: 3/4 cup raw cashews, soaked in warm water for a few hours and drained 1/4 cup olive oil juice from 2 lemons (3 tablespoons) 1 teaspoon rice vinegar 3 to 4 tablespoons nutritional yeast, to taste 3 to 4 tablespoons almond milk, or as needed 1 teaspoon Dijon honey mustard 1 teaspoon Dijon grain mustard 2 tablespoons fresh parsley, trimmed and chopped 1 tablespoon fresh mint leaves, chopped 1 1/2 tablespoons fresh chives, chopped 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper to taste Instructions: Bring the potatoes to a boil in a large pot of water. Reduce the heat to medium and cook until they are fork tender — about 10 to 12 minutes. Do not overcook. Drain well and let cool for 10 minutes or longer before transferring to a large bowl along with the peas, basil leaves and olives if using. To make the dressing, combine all the ingredients in a small blender or food processor and pulse into smooth. If it is too thick, add a bit more olive oil or almond milk. Taste for seasoning and adjust nutritional yeast, salt and pepper to taste. Toss the potatoes with the dressing and serve. Makes 6 servings

I'm sharing this with Jacqueline's Meat Free Mondays.

Other potato salads to enjoy this summer:
Vegan Potato and Asparagus Salad Dressed with Avocado
Indian-Style Potato and Pea Salad with Tamarind and Chat Masala
Potato and Green Bean Chaat Salad
Warm Baby Potato and Asparagus Salad

© Copyright 2007—2013 Lisa's Kitchen. For personal use only.

If you are seeing this post on a site other than foodandspice.blogspot.com, it is being stolen.

Summery Tomato Soup with Pasta and Chickpeas

I've called this recipe summery not only because it is easy to make and satisfying without being too filling — if you resist the temptation to go for a second bowl — but because it has a fresh colorful vibrancy in taste and appearance that comes from cooking with fresh herbs from my garden and fresh local summer produce. While salads are often preferred during the hot months, I enjoy soups all year round. This also happens to be a new favorite vegetable soup and I'm certain this will be a staple on the menu, no matter the time of year.

The texture of this soup is phenomenal. Each bite is a different taste experience. Tangy tomatoes make for a lightly spiced and herby broth, and the buttery soft chickpeas, along with some quinoa pasta, fresh garden peas that pop in your mouth, and some diced carrot make up the rest of the bowl along with the fresh herbs. My only regret is that I did not double the recipe as it makes for a nice lunch or starter or side for dinner. Serve it up with some crusty bread if you like, but I enjoyed the soup just as is — it's that good.

Summery Tomato Soup with Pasta and Chickpeas

Recipe by Lisa Turner Published on July 11, 2016 Simple, light, colorful and vibrant summer tomato soup with fresh herbs and vegetables, chickpeas and pasta Print this recipe Ingredients: 1/3 cup fusilli or spiral pasta (I used quinoa fusilli) 2 teaspoons olive oil 1/2 red onion, diced 1 small carrot, diced 1 clove garlic, crushed or minced 2 green chiles, seeded and minced 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon turmeric 1/2 teaspoon amchoor (dried mango) powder (optional) 2 medium tomatoes, finely chopped 1 teaspoon fresh rosemary, minced 1 teaspoon fresh thyme, minced 1/4 cup fresh basil, finely chopped 1/2 cup fresh or frozen peas 2/3 cup (1/2 14 oz can) cooked chickpeas 1 teaspoon sea salt, or to taste fresh ground black pepper to taste Instructions: Bring a medium saucepan of salted water to a boil. Stir in the pasta and cook until tender according to the package instructions — about 10 minutes depending on the type of pasta used. Stir often. Drain, reserving the cooking liquid, and rinse the pasta in cold water. Set aside. Heat the oil over medium heat in a medium or large saucepan. When hot, add the onion to the pot and sauté for 5 minutes or until softened. Add the carrot and sauté for another few minutes. Now add the garlic and chilies, and continue to sauté for another minute. Add the cumin, coriander, turmeric and amchoor powder if using, stir for another minute, and then add the tomato. Simmer for a few minutes and then add the herbs and 1 1/4 cups of the reserved pasta cooking liquid. Simmer for another few minutes and then add the peas. Simmer for another 3 to 4 minutes, and then add the chickpeas and pasta. Simmer for another 5 to 7 minutes, adding more water if necessary to achieve desired consistency. Season with salt and pepper and serve with crusty bread or just as is. It's wonderful served at room temperature or slightly warmed. I sprinkled the bowl with some nutritional yeast, but feel free to sprinkle some fresh grated Parmesan overtop if you enjoy cheese. Makes 4 to 5 servings

This is my contribution to Jaqueline's Meat Free Mondays. This is also my contribution to No Croutons Required, a monthly event, alternately hosted by Jacqueline and myself, featuring vegetarian soups and salads. I am hosting for July.

Other vegetables soups to enjoy this summer:
Curried Indian Vegetable Soup
Creamy Thai Coconut Mushroom Soup
Indian Sour Mung Bean Soup
Pear Soup with Raspberry Sorbet

© Copyright 2007—2013 Lisa's Kitchen. For personal use only.

If you are seeing this post on a site other than foodandspice.blogspot.com, it is being stolen.

Creamy Chickpea, Mushroom and Brown Rice Casserole

My photo does not do this dish justice, but I assure you though that this casserole is not to be missed. For those of you who may have been raised on chicken pot pies, this creamy chickpea is very much like a vegan rendition of this comfort food classic, and it is really just as comforting to the contemporary vegetarian. It is easy to prepare, and with chickpeas, succulent mushrooms, brown rice and herbs, finished off with a cashew paste and some nutritional yeast, you have a complete and hearty meal with plenty of protein. I served it up with my classic Greek salad for a meal that was thoroughly enjoyed by all.

Creamy Chickpea, Mushroom and Brown Rice Casserole

Recipe by Lisa Turner Adapted from The Great Vegan Bean Book: More than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! - Includes Soy-Free and Gluten-Free Recipes! Published on April 29, 2016 Simple, warming and wholesome baked chickpea and brown rice "comfort food" casserole Print this recipe Casserole: 2/3 cups dried chickpeas (2 cups cooked) 2/3 cup dried brown rice (2 cups cooked) 2 tablespoons olive oil 1 small red onion, chopped 1 to 2 cloves garlic, minced or crushed 2 medium carrots, diced 2 cups button mushrooms, roughly chopped 1 cup frozen green peas 2 teaspoons dried sage 2 teaspoons dried thyme 1 teaspoon dried marjoram 1 teaspoon celery seed 2 1/2 cups water 2 tablespoons nutritional yeast 1 1/2 teaspoons sea salt fresh ground black pepper Cashew paste: 1 cup raw cashews, soaked in 1/2 cup warm water for 1 hour juice of 1 lemon (3 tablespoons) pinch of sea salt Instructions: Rinse the chickpeas and brown rice separately and soak each in enough water to cover for 8 hours or overnight. Drain and rinse the chickpeas, then transfer to a small saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 1/2 hours or until tender. Drain and set aside. Meanwhile, drain the rice and set aside. Heat the oil in a large skillet over medium heat. When hot, add the onion and sauté for 5 minutes until soft. Now add the carrots and garlic and sauté for another few minutes. Add the mushrooms and sauté for another 5 minutes. Stir in the peas, cook for another few minutes, then stir in the sage, thyme, marjoram and celery seed. Preheat an oven to 350°. Transfer the skillet contents to a large lightly greased casserole dish and pour in the rice and water. Cover and bake for 60 minutes. While the casserole is in the oven, make up the cashew paste. Combine the cashews with their soaking water and the lemon juice and salt in a small food processor or blender. Process until smooth. Take the casserole out of the oven, stir in the cashew paste, nutritional yeast, and salt and pepper. Stir in a little water if you want a thinner casserole. Cover and let sit for about 10 to 15 minutes before serving. Taste for seasoning and add more herbs and salt and pepper if desired. Makes 6 to 8 servings

Other oven-baked dishes to enjoy:
Kidney Bean Casserole with Mushrooms and Spicy Tempeh Strips
Southern-Style Eggplant and Potato Casserole with Chickpeas
Gigantes Bean Tomato Casserole
Pasta and Feta Cheese Casserole

© Copyright 2007—2013 Lisa's Kitchen. For personal use only.

If you are seeing this post on a site other than foodandspice.blogspot.com, it is being stolen.

Cauliflower, Carrot and Green Pea Curry with Coconut Milk

A few months back cauliflower was ridiculously expensive. It cost about 8 dollars for a head here in Ontario. Of course, most shoppers weren't buying it and as a consequence the price has now come down to a reasonable level. So why not try this simple but delightful Indian curry that includes fresh cauliflower and carrots with green peas, creamy coconut milk, vibrant spices, tangy tomato and lemon juice? It makes for a colorful and satisfying side to go along with your favorite Indian dishes.

Cauliflower, Carrot and Green Pea Curry with Coconut Milk

Recipe by Lisa Turner Cuisine: Indian Published on April 15, 2016 A simple, fresh and vibrant vegetable curry with cauliflower, carrots and green peas simmered in a zesty tomato and coconut milk sauce Print this recipe Ingredients: 1 tablespoon coconut oil 1 small red onion, finely chopped small handful of dried curry leaves, crumbled 1 to 2 red or green chilies, seeded and minced 1-inch piece fresh ginger, grated or minced 2 cloves garlic, crushed or minced 2 teaspoons ground coriander 1 teaspoon ground cumin 1/2 teaspoon turmeric 1/2 teaspoon ground mustard 1/4 teaspoon cayenne 2 medium tomatoes, finely chopped 2 teaspoons poppy seeds 2/3 cup coconut milk 1/3 cup water 1 small head cauliflower, cut into small florets 1 large carrot, chopped 1 cup frozen green peas, defrosted 1 teaspoon sea salt 1/2 teaspoon garam masala juice from 1 small lemon (2 tablespoons) a few tablespoons of fresh chopped parsley, for garnish Instructions: Heat the oil in a large saucepan over medium heat. When hot, add the onion and sauté for 5 minutes until softened. Add the curry leaves, chilies, ginger and garlic, and stir for another few minutes. Add the coriander, cumin, turmeric, mustard and cayenne, and stir for another minute. Next add the tomatoes and cook until thickened, about 5 minutes. Now add the poppy seeds, coconut milk, cauliflower, carrots and salt. Cover and simmer for 10 minutes. Then add the peas and cook for another 10 to 15 minutes until the vegetables are tender. Stir in the garam masala and lemon juice. Taste for seasoning and adjust accordingly. Serve hot garnished with fresh chopped parsley. Makes 4 servings

Other cauliflower recipes to enjoy:
Aloo Gobi (Curried Cauliflower and Potatoes)
Cauliflower & Olive Salad
Chickpea Patties Smothered in Vegetable Gravy
Roasted Cauliflower Bites with Sriracha Sauce

© Copyright 2007—2013 Lisa's Kitchen. For personal use only.

If you are seeing this post on a site other than foodandspice.blogspot.com, it is being stolen.